The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate in...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Just when you think you’ve cooked fish in every possible way, along comes an intriguing recipe like this one. This cooking method for seafood isn’t a new idea; the Italians and French have been doing it forever and many chefs today use it to keep fish moist while it cooks. But have you ever tried poaching fish in olive oil?
It’s nothing like deep-frying and a whole different thing than poaching in water. Why do it? The fish cooks quickly, with less of a chance of drying out and the flavor of the fish stays pure and mild without turning fishy or becoming bland. The flavor of fish poached in olive oil is not oily, although you should use olive oil that you like the flavor of.Read More
If you’ve grabbed one too many handfuls of nuts or jerky when the munchies strike and you’re craving something new to snack on, here’s an idea: ice-cold, pickled shrimp. Firm and fresh with a tangy kick of lemon and vinegar plus subtle spices, this Southern specialty tastes especially good when the weather is hot.
Pickled shrimp aren’t only an answer to snacking boredom. You’ll also get a decent amount of protein, selenium, calcium and iodine. Dip deeper into the vinegary marinade for crisp slices of sweet red pepper or spicy jalapeño and a dose of lycopene and vitamins C and B.
Beyond snacking, pour pickled shrimp over salad greens or shredded cabbage for a full meal.Read More
The simple trick of threading lemon slices to these skewers adds a bright color and a light, tart flavor to the salmon and zucchini as they cook. A sprinkle of cumin and coriander and a dollop of chive-butter bring more mouth-watering flavor.
These skewers are great for parties – they look fantastic piled on a platter. Assemble the skewers ahead of time and they’ll only take a few minutes to grill when you’re ready to eat.
Pre-ground cumin and coriander work fine for this recipe, but seriously consider using whole cumin and coriander seeds, instead. Toast the seeds in a pan for a few minutes, grind them yourself in a coffee grinder and you’ll be rewarded with a spice blend that has a much bolder flavor and aroma.Read More
Mussels with Mexican Chorizo is a blend of steamed mussels, boldly seasoned ground pork and fresh, juicy tomatoes. It all comes together quickly in one pot, a delicious swirl of spicy meat and tender mussels in a rich and flavorful broth.
Pork and mussels is not a typical surf and turf combination but it’s right up there with all the great meat and seafood pairings. The salty and slightly sweet flavor of pork with the briny and slightly sweet flavor of mussels is a match made in heaven. If you don’t totally love the flavor of mussels, you’re likely to still enjoy this dish. The flavor of the seasoned pork is what really stands out in this dish.Read More
Smoked Bacon Oysters are crispy little morsels of pure pleasure, an addictive snack and appetizer, or a tasty breakfast side for scrambled eggs.
The flavor of bacon dominates (never a bad thing). Smoked oysters add a sweet and smoky flavor that pairs perfectly with the salty bacon. The texture is also perfect: crispy bacon and a creamy melt-in-your-mouth oyster middle.
This recipe can potentially serve 4 as an appetizer, but only if you have enough willpower not to pop half of them in your own mouth right out of the oven.Read More
Mussels are incredibly easy to cook and this recipe capitalizes on that fact. Using a handful of simple ingredients and a few straightforward cooking steps, you’ll have a light but really satisfying meal on the table in 30 minutes.
The mussels swim in a creamy coconut broth spiked with shallot, garlic, ginger and lime juice. It can be sipped like soup or soaked up by cauliflower rice. Although perfectly delicious as is, this recipe can be expanded in a variety of ways. Make it spicy by adding a sliced Thai chile or a drizzle of hot sauce; make it meaty by sautéing bacon or sausage with the shallot; make it green by adding a few handfuls of spinach leaves. However you serve it, you’ll love the flavor and the quick prep time.Read More